Description
This creamy bean soup with kielbasa is a hearty and comforting dish perfect for chilly days. Featuring browned kielbasa, tender vegetables, and creamy white beans simmered in a flavorful broth, this soup delivers rich taste and satisfying texture in every spoonful.
Ingredients
Scale
Sausage
- 2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
- 1 tablespoon vegetable oil
Vegetables and Base
- 3 tablespoons unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 2 medium carrots, peeled and diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Thickening and Liquids
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
Beans and Garnish
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- Parsley, for garnish
Instructions
- Brown the Kielbasa: Heat vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook until browned on both sides, about 7-9 minutes. Remove the kielbasa and set aside to keep warm.
- Sauté Vegetables: In the same pot, melt the butter. Add chopped onion, diced carrots, minced garlic, kosher salt, and black pepper. Stir well and cook for 10-12 minutes until the onion is translucent and carrots begin to soften.
- Add Flour: Sprinkle the flour evenly over the vegetable mixture and stir well to combine. Cook for an additional minute to remove the raw flour taste.
- Add Liquids and Simmer: Pour in the chicken broth, whole milk, and Worcestershire sauce. Stir thoroughly and bring the mixture to a simmer.
- Combine Kielbasa and Beans: Return the browned kielbasa to the pot and add the rinsed and drained Great Northern beans. Stir to mix everything evenly.
- Simmer Until Thickened: Reduce heat to medium-low and let the soup simmer gently, stirring occasionally, for 15-20 minutes, until it thickens and flavors meld together.
- Garnish and Serve: Ladle the creamy bean soup into bowls and garnish with chopped parsley before serving.
Notes
- You can swap Great Northern beans with cannellini or navy beans if preferred.
- For a spicier version, add a pinch of crushed red pepper flakes with the vegetables.
- If you prefer a thinner soup, reduce the amount of flour or add extra broth.
- This soup stores well and tastes even better the next day after the flavors have melded.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
